Vincent's Italian Cuisine
4411 Chastant St., Metairie, LA 70006 (504) 885-2984
Rating: 70
I would like to preface this review by briefly discussing price point as it relates to restaurants. Things that I do not take note of or bother to discuss at a neighborhood type restaurant ($20-25 total per person) can become much more significant at a higher end restaurant ($40+ per person). That having been said, I will begin my review of Vincent’s Italian Cuisine.
ATMOSPHERE
I am not impressed with the atmosphere or general surroundings at Vincent’s as of late. I feel that there is a lack of cleanliness at the table, as well as with the flatware and glassware. I also find it troubling that Vincent’s keeps breadsticks on the table through successive seatings, leaving a diner unaware if he/she is eating a breadstick that a former customer nibbled earlier. Furthermore, the cheap office-style vinyl and metal chairs are not what one should expect at a restaurant in this price range.
SERVICE
The service on my two most recent visits to Vincent’s was sub-par. I would normally not mention this post Hurricane Katrina due to well-known staffing issues. However on both of my visits, the crowds were sparse and the staff was more than sufficient. I had to request water, drink refills, and bread. I am beginning to sound like a broken record, but I do not expect that at this price point.
FOOD
I want to explain a situation that negatively affected my thoughts about Vincent’s. I recently heard Vincent on the radio discussing that Metairie had no restaurant serving Oysters Bienville and Oysters Rockefeller. Vincent went on to say that his restaurant would begin serving them immediately. I am a big fan of both of these and they were the primary reason for my most recent visit. I specifically waited two weeks after the announcement to ensure that they would be on the menu. I am sorry to report as of this writing, Metairie still has no one serving either of these dishes. I asked the server about this and she told me she had no idea what I was talking about. She checked with the kitchen who had the same answer. This being said, I ordered the seafood stuffed mushrooms. These were quite good. Certainly the highlight of the meal. The sauce was not overbearing, but complemented the mushrooms and the stuffing rather well. Following the mushrooms, I was served the dinner salad. I am not one to complain too much about salads that are included in the price of the entree. This salad was quite small, but the ingredients were fresh and the dressing was good. For the main course, I had the stuffed shrimp. Not served in the usual manner, I would describe this dish as shrimp in a seafood stuffing served in a philo dough pastry covered with a cream sauce. The meal was served with the usual sides of broccoli and fettucini alfredo. I was not impressed with the dish. While it was certainly edible, the shrimp were the tiny “imported” variety. They offered little in the way of taste. Smothering anything in a heavy cream sauce will mask bland taste, but once again, one should expect more at this price level. I chose to skip dessert and end my meal. I’ve had many good meals at Vincent’s, but I clearly see a decline in quality that I hope is not permanent.
VALUE
I don't want to beat a dead horse here. I think I cover value throughout the review.
March 1, 2006
Rating: 70
I would like to preface this review by briefly discussing price point as it relates to restaurants. Things that I do not take note of or bother to discuss at a neighborhood type restaurant ($20-25 total per person) can become much more significant at a higher end restaurant ($40+ per person). That having been said, I will begin my review of Vincent’s Italian Cuisine.
ATMOSPHERE
I am not impressed with the atmosphere or general surroundings at Vincent’s as of late. I feel that there is a lack of cleanliness at the table, as well as with the flatware and glassware. I also find it troubling that Vincent’s keeps breadsticks on the table through successive seatings, leaving a diner unaware if he/she is eating a breadstick that a former customer nibbled earlier. Furthermore, the cheap office-style vinyl and metal chairs are not what one should expect at a restaurant in this price range.
SERVICE
The service on my two most recent visits to Vincent’s was sub-par. I would normally not mention this post Hurricane Katrina due to well-known staffing issues. However on both of my visits, the crowds were sparse and the staff was more than sufficient. I had to request water, drink refills, and bread. I am beginning to sound like a broken record, but I do not expect that at this price point.
FOOD
I want to explain a situation that negatively affected my thoughts about Vincent’s. I recently heard Vincent on the radio discussing that Metairie had no restaurant serving Oysters Bienville and Oysters Rockefeller. Vincent went on to say that his restaurant would begin serving them immediately. I am a big fan of both of these and they were the primary reason for my most recent visit. I specifically waited two weeks after the announcement to ensure that they would be on the menu. I am sorry to report as of this writing, Metairie still has no one serving either of these dishes. I asked the server about this and she told me she had no idea what I was talking about. She checked with the kitchen who had the same answer. This being said, I ordered the seafood stuffed mushrooms. These were quite good. Certainly the highlight of the meal. The sauce was not overbearing, but complemented the mushrooms and the stuffing rather well. Following the mushrooms, I was served the dinner salad. I am not one to complain too much about salads that are included in the price of the entree. This salad was quite small, but the ingredients were fresh and the dressing was good. For the main course, I had the stuffed shrimp. Not served in the usual manner, I would describe this dish as shrimp in a seafood stuffing served in a philo dough pastry covered with a cream sauce. The meal was served with the usual sides of broccoli and fettucini alfredo. I was not impressed with the dish. While it was certainly edible, the shrimp were the tiny “imported” variety. They offered little in the way of taste. Smothering anything in a heavy cream sauce will mask bland taste, but once again, one should expect more at this price level. I chose to skip dessert and end my meal. I’ve had many good meals at Vincent’s, but I clearly see a decline in quality that I hope is not permanent.
VALUE
I don't want to beat a dead horse here. I think I cover value throughout the review.
March 1, 2006
posted by Editor | 11:34 PM
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